Pappa roti (hand kneaded)(pa pa luo di mian bao shou gong rou mian )

Pappa roti (hand kneaded)

Introduction:

"For me, this bread carries a lot of happy memories; after five years, when I accidentally smell this familiar and unique flavor, those happy pictures of the past emerge one after another. At that time, I decided to make this flavor by myself, which was unique to me in my college days! "

Production steps:

Step 1: prepare the dough materials: sugar, milk powder and eggs on one side, salt on the other side, water on the last

Step 2: after putting water into the refrigerator, stir it into cotton wadding, then wrap it with fresh-keeping film and refrigerate it for 20 minutes (it can also stand at room temperature in cold weather)

Step 3: the dough is moist after standing at low temperature, which is helpful for kneading

Step 4: after kneading the flour into dough, start to knead the dough, knead it forward with one hand and gently grasp the other end of the dough with the other hand; knead it forward after recycling a little; after kneading about 5 times, roll it back into dough, knead it several times and then knead it again.

Step 5: after kneading for 15 minutes, the dough will not stick to the board, but it is not very smooth, so you need to continue kneading

Step 6: continue to knead for five minutes, round the dough and check the smoothness; if the surface is smooth, the hand is smooth and the board is smooth, you can go on to the next step

Step 7: flatten the dough slightly, put the butter in the middle, and then close up

Step 8: start kneading the dough. After 3 minutes, the butter is almost absorbed, but the dough hasn't formed again. You need to continue kneading

Step 9: after the dough is formed again, start to drop the dough. Pay attention to the gesture. Keep your fingers straight to increase the area under force. Hold the dough lightly to avoid breaking the dough when you drop the dough

Step 10: the action of falling and kneading should be combined; in the process of falling, the dough will not stick to the board

Step 11: after 15 minutes, round the dough and start to check the film

Step 12: cut a small part, round and relax for about 20 seconds

Step 13: This is the film pulled out after 15 minutes. It's not thin. If you make sweet bread, it's OK

Step 14: knead and drop the dough for 5 minutes, and the film will be much thinner

Step 15: OK, this time you can round up the dough and ferment it. Place in a clean and dry container, cover with plastic film / cover and ferment for 1 hour. I use the oven fermentation, the bottom layer put boiling water, the temperature adjusted to 0 degrees, function selected fermentation, adjusted for 60 minutes

Step 16: make salty pastry filling and prepare materials

Step 17: soak the raisins in warm water for 5 minutes; mix with other ingredients and refrigerate

Step 18: make coffee pastry and prepare the ingredients

Step 19: mix all the materials; because there is no liquid such as water in the material, the instant coffee granules are difficult to dissolve, but after stirring evenly, let it stand, and then stir it when it is used, the small granules will basically dissolve

Step 20: check the fermentation after one hour, the volume becomes 2-2.5 times the size of the cup, dip your fingers with high flour, poke a hole in the middle, the hole does not shrink, and the dough does not collapse

Step 21: pour it out to collect the exhaust gas and weigh it (I used two portions of material, so it weighs 700g)

Step 22: I'm used to roughly divide the dough into four equal parts, and then subdivide and weigh it (one ingredient can make six breads, I use two ingredients, so I have to divide 12 equal parts)

Step 23: after dividing the dough into small pieces, start to round (gesture can search for video reference of hand kneading)

Step 24: arrange neatly after rounding, cover with plastic wrap and relax for 15 minutes; leave space, the dough will be bigger after relaxation

Step 25: after relaxation, roll the dough into a small circle and exhaust the air; on the other hand, stretch the dough to keep a small circle and place the filling in the middle after rounding; put it in the palm of the hand for shaping; put it down on the board, rotate the dough gently with both hands, and at the same time, force it to the bottom to make the dough round and bulging, so as to complete the second shaping

Step 26: after shaping, put it on the baking tray with tin foil, keep the distance, cover it with preservative film, and ferment for the second time for 30 minutes; I ferment in the oven, put boiling water on the bottom, adjust the temperature to 0 ℃, and ferment for 30 minutes

Step 27: after 30 minutes, the fermentation is finished, the volume is about 2 times larger, and then take it out for the next step

Step 28: put the coffee pastry liquid into the flower mounting bag (stir well again) and use a small round mouth to squeeze it from the top to the middle of the dough, in circles from the inside to the outside, until it covers 2 / 3 of the dough (preheat the oven at this time, 180 °)

Step 29: the coffee crust is ready to bake

Step 30: middle layer, 180 ° up and down, 20 minutes. The coffee pastry melts when heated, slowly covering the whole dough; by this time, the whole room is already filled with a strong smell of coffee

Step 31: dry and harden the pastry

Step 32: out of the oven, aroma! This bread must be hot to eat, the skin will be crisp and crumbling!

Step 33: salty stuffing, with crispy pastry, a bite down, taste special, unforgettable!

Materials required:

High flour: 190g

Fine granulated sugar: 30g

Salt: 1 / 8 teaspoon

Milk powder: 10g

Egg: 20g

Butter: 15g (softened at room temperature)

Yeast: 1 teaspoon

Water: 100g

Butter (softened at room temperature): 30g

Sugar powder: 15g

Salt: 1 / 4 teaspoon

Raisins: moderate

Low powder: 70g

Instant coffee powder: 2 teaspoons

Note: 1. The purpose of low temperature standing of cotton wadded dough is to make flour absorb liquid better, and low temperature can prevent yeast fermentation. 2. After adding butter, the dough should be combined with the action of falling and kneading. It is recommended not to knead, because the gluten has been formed, which is not easy to knead, and it is easy to break the gluten. Moreover, the action of falling the dough is enough to strengthen the gluten. 3. Black coffee is recommended for instant coffee The tenth step is to combine the action of smashing and kneading, which means that the dough is rolled back three times in a row, and then kneaded several times. 5. Raisins can be changed according to their own taste, such as cranberry, to enrich the taste. 6. When making coffee pastry, you can first mix butter, powdered sugar and powdered milk, and stir evenly The instant coffee powder can be changed into cocoa powder according to personal taste, but this will lose the characteristics of paparoti

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Pa Pa Luo Di Mian Bao Shou Gong Rou Mian